Brewing 101

Thank you for choosing Burning Bush. There are many ways to brew our fresh roasted coffee, but the most basic guidelines are nearly universal. We would like to offer the following for a superior coffee drinking experience.

STORECoffee is best stored in its own valve sealed bag away from direct sunlight at room temperature.

GRINDJust before brewing, grind coffee with a quality burr grinder to ensure a consistent and precise grind for your preferred brew method. You should refer to your specific coffee brewer instructions as to how large the grind size should be, but in general the quicker the water passes over the grinds the finer it should be. For example, a french press requires a larger grind because the coffee is completely immersed in the water for roughly 4 minutes. A pour over requires a medium/fine grind because the water passes over the grinds and into the cup. Espresso requires a very fine grind since water is forced through the grinds at a very rapid pace. The typical drip brew method requires a medium grind. You may also want to experiment to settle on what you like best. In the end, it’s really about what you like.

BREWUse clean, filtered water heated between 195 – 205 degrees. We recommend as a starting point the golden ratio determined by the Specialty Coffee Association of 1 part coffee to 17 parts water. This is the equivalent of 2 tablespoons per 6 ounces. For best results use a scale to weigh your beans and your water.